​PINING FOR PIZZA OR PASTA? NUCCI'S CAN HELP CALENDAR

​by Gina ValenciaThe Tribune - November 30, 2001

More than just a place for pepperoni slices, Nucci's offers a variety of pasta dishes and salad flavors to accompany that pizza or to enjoy as a meal alone. Nucci's fills up quickly, which is why some call ahead and pick up orders. The staff moves quickly, however.

What did you order?Daily specials written on a board make it easy to decide and move on. I had Special A ($6.25): A Canadian bacon, mushroom, olive and garlic calzone and choice of salad. I choose the raspberry salad, which has slices of apple, walnuts, blue cheese and raspberry dressing. My friend had Special B ($5.50): a salami and provolone half-sandwich on focaccia bread with salad.

What kinds of pizza are offered?Nucci's has a variety of combinations. From The SLO Town to Sporkie Pie, each is made with homemade red sauce or another homemade ingredient. Other pizzas include chicken and seafood pizzas such as the Shrimp in Garlic ($7.25 mini, six slices): sun-dried tomatoes, scallions and mozzarella with garlic butter and topped with Parmesan.

What about vegetarians?Nucci's offers five veggie pies. Of course, you can always create your own pizza from a list of about 20 ingredients.

Did you try the pasta?No, but this Italian has regular favorites, such as spaghetti with homemade marinara, lasagna and portabello mushroom ravioli. These plates come either a la carte (less than $7) or as a dinner with a side salad of choice and a breadstick (less than $10).

Anything else?Kids can choose from affordable options such as spaghetti of their choice: plain, butter, red sauce or meat sauce, or a small-size pizza with one topping. Each meal is served with a small drink and a breadstick ($4.25).

​A NUCCI'S CLASSIC: THE RASPBERRY SALAD

Jerry and Maryanne Nucci consider this one of their restaurant's signature dishes, and it's a great way to highlight some of the great apples that are starting to come into season.

At Nucci's, this is made with red or green leaf lettuce (not iceberg), Granny Smith apples -- although any tart apple would work -- and blue cheese, but Maryanne Nucci noted that feta cheese would work as well. She added that she sometimes uses a different salad dressing, but the dish really hits the mark with Nucci's Raspberry Dressing, which is available at the restaurants and at select specialty stores and groceries.

Glazed walnuts are readily available at most groceries, but the method Jerry Nucci uses is described below. To make a simple syrup -- which can be used in a variety of recipes -- mix equal parts sugar and water in a saucepan, bring to a boil and simmer, stirring occasionally, for about five minutes until the sugar dissolves and the mixture becomes syrupy. Cool before using.

Nucci's Raspberry Salad* red or green leaf lettuce, torn or cut into bite-sized pieces* slices of apple* crumbled blue cheese* glazed walnuts (store-bought or recipe follows)* Nucci's Raspberry Salad DressingIn serving bowl(s), layer lettuce, apple, blue cheese and walnuts, and serve dressing drizzled over the top or served on the side.Glazed Walnuts* shelled walnuts* simple syrupRoast shelled walnuts at 350 degrees for about 6 minutes. Allow to cool.While nuts are cooling, make a simple syrup (see above).Heat a saucepan, wok or similar pan, and add the walnuts and enough syrup to coat. Quickly toss the walnuts and syrup together so the nuts are thoroughly coated with the syrup.Roast again at 350 degrees in an oven for about 6 minutes.Allow to cool.

BARGAIN ITALIANNUCCI'S SELECTION OF GOURMET PIZZA, PASTA, SANDWICHES AND SALADS HAVE HIGH-CLASS FLAVOR, BUT PRICES TO FIT ANY BUDGET

by Matt SterlingThe Tribune - July 23, 2004

We're suckers for pizza. Italian thin-crust, Chicago deep-dish or anything in between -- it doesn't matter. If pepperoni, vegetarian or any exotic variety is within reach, we'll make sure to try each one.But there are times when all those carbohydrates start to slow us down, so we start looking for gourmet salads. Iceberg lettuce won't cut it -- it's romaine or better to meet our standards.

Nucci's is well-known in San Luis Obispo for both pizza and salads, so a group of Tribune staffers went out for a working lunch to sample both.

LOCALE: Nucci's has two locations -- a larger restaurant in Foothill Plaza and a small spot in the Crossroads Center. We opted for the Foothill location, knowing we had a better chance of snagging a table.

At Foothill, though it's in a strip mall next to a tanning center and a bank, Nucci's dresses up the spot with ocean art on the walls and comfortable chairs. We could have done without the top 40 hits from the late '90s on the radio, but the music wasn't too loud.

FOR STARTERS: Nucci's menu is rather lengthy, but the appetizer portion is only a small corner. Bruschetta and garlic bread are available, but the crown jewel is the breadsticks ($3.25). They're soft on the inside, crispy on the outside and tasty with or without the accompanying tangy marinara sauce. We devoured the plate of four that we ordered, as well as the singles that came with each salad.

THE GREENERY: We tried three great salads -- Greek, raspberry and antipasto. Robin wished her Greek Salad ($5.25) had a few more olives and tomatoes, but it had plenty of feta cheese and red onion slices. Cynthia's Antipasto Salad ($5.95) came packed with prosciutto, artichoke hearts, mozzarella cheese and olives.Jessica's Raspberry Salad ($5.25) had chunks of blue cheese, sliced Granny Smith apples and sweet walnuts, and Nucci's famous thick-as-candy raspberry salad dressing, which is available for $5.95 a bottle. She loved how the salad satisfied her craving for something sweet yet pungent. Each salad had crispy leaf lettuce and the dressing was served on the side, a nice touch.

WHAT ABOUT THAT PIZZA?: Nucci's offers some 20 combinations, or you can make your own. There are vegetarian choices, two seafood pizzas and four chicken options.I had the mini Thai Chicken ($7.25), which had chicken, mozzarella cheese, green onions, cilantro, spicy peanuts and sliced carrots. The medium-thickness crust was a little doughy, but everything else was fantastic -- the crunchy peanuts, spicy peanut sauce and green onions that added a little kick.As part of their lunch specials (salad and pizza slice for $7.25), both Jessica and Cynthia tried the Veggie Pesto. The slice was loaded with chunks of artichoke hearts, and the amount of pesto was substantial, not overbearing. One complaint: the slices arrived cold.ANOTHER IDEA: Ignoring our theme of pizza and salad, Pat ordered the Chicken Alfredo Lasagna ($7.25) and was overwhelmed when his massive serving came to our table, cheese still bubbling from the oven.The chicken was tasty, particularly with that bit of basil-ly Alfredo flavor. The mozzarella cheese was a tad greasy, which explains why most of it slid off the lasagna and stuck to the side of the dish.EVERYTHING ELSE: The service was fine, and with Nucci's large variety of pizzas yet to try, we'll be back the next time we crave carbs.

(1) - Nucci's serves a wide variety of pizzas, sandwiches and salads. The restaurant has two locations in San Luis Obispo: one in Foothill Plaza, and one in Crossroads Center.(2) - The dining area is decorated in light woods and metal accents, including this 'N' that hangs on the wall.(3) - Server Bobbie Abbott delivers an extra-large pizza, which will be served to diners who want to buy just a slice. Patrons can also order a whole pie from Nucci's pre-determined combinations, or choose the toppings on their own.(4) - The Chicken Alfredo Lasagna is served with the mozzarella cheese bubbling hot from the oven.

THIS PLACE IS A CATCH, IF YOU LIKE FOOD FROM SCRATCH

by Katy BudgeThe Tribune - September 20, 2006

If you have an itch for food from scratch, Nucci's offers two locations for you to satisfy it.

Jerry and Maryanne Nucci started their first restaurant on Broad Street in 1994 -- fulfilling a longtime dream of Jerry's -- and expanded into a second location on Foothill in 2000. Throughout the years, the menu has remained pretty much the same: pizzas, salads and sandwiches, with pastas eventually added to the lineup as well.That's a menu that may sound simple, but Jerry explained that "if you use good ingredients, people won't get tired of your food." Indeed, the Nuccis' level of commitment to what goes into their food arguably borders on obsession.

Daily prep work for the restaurants typically includes roasting dozens of chicken breasts, hand cutting six to seven boxes of romaine and leaf lettuces (never iceberg), simmering pots of marinara sauce, making pizza dough (which is allowed to proof for 2-3 days), baking countless focaccia breads, cookies and cheesecakes, and even grinding meat for the hand-rolled meatballs.

At one point, Jerry even made pasta from scratch, but "we'd get an order for six sheets of lasagna ... I just couldn't keep up with the demand, and there are really some good imported pastas out there that we use."

Obviously, the Nuccis could also choose to use a lot of other premade ingredients, but "we're going for the noncorporate taste, and that's what makes us unique," Jerry explained.

Although their operation has gone from mom-and-pop to 30-plus employees, the Nuccis relish being hands-on owners and remain constant figures in the kitchen and the front of the house. Maryanne readily admits that "we want everyone to feel equal, and I honestly can't imagine ever not being part of it."

FIND OUT MOREBoth Nucci's restaurants are located in San Luis Obispo and are open 11 a.m. to 9 p.m. Mondays through Saturdays; locations are in the Crossroads Center, 3165 Broad St., 545-9444, and in the Foothill Plaza, 785 Foothill Blvd., 542-0152. Catering is available, as well as free local delivery with a minimum $20 order.

IT'S' A SALAD LOVER'S SUMMERTICKET STAFFERS REVIEW OUR FAVORITES-- INCLUDING SOME SELECTIONS THAT WILL EVEN SATISFY HAMBURGER FANS

​The Tribune - July 12, 2007

What's more refreshing on a broiling summer day--a rack of ribs or a fresh, crisp salad?

We say the latter. Summer is certainly barbecue season, but the warm weather lends itself well to cooler foods, especially around lunchtime. Here's a selection of the Tribune Features staff's favorite summertime salads from around the area.Berry Bleu SaladEasy as Pie Cafe 4251 Bridge St., CambriaBig, boisterous berries make this salad ($7.50) the perfect centerpiece for a light summer lunch. Thick, sweet slices of strawberry and tart, ripe olallieberrries lend a fresh flavor to a bed of mixed greens topped with crumbled bleu cheese, candied walnuts and chicken. The dish is drizzled with the cafe's signature olallieberry vinaigrette, far less sugary then most store-bought raspberry brands. The dressing brings out herbal tones in the fruit and salad. For more berry delights, pair the salad with a slice of flaky, juicy olallieberry pie.Caprese Salad

Paisano's Pizza & Pasta 1301 W. Grand Ave., Grover BeachIf you're not ordering the slice of the day (which comes with a small salad, by the way), you might try the Caprese Salad ($9) at Paisano's. The main ingredients are fairly simple and typical of most capreses: lettuce, plus several slices of tomato and mozzarella cheese fanned out in a circle. What ties it together is the dressing, an astringent-yet-harmonious blend of balsamic vinegar, plus what tastes like olive oil and possibly even a bit of red wine. Very appropriate for this Italian-themed restaurant.

East Beach SaladThe Natural Cafe 698 Higuera St. San Luis ObispoSimply put, it's the vegetarian's steak salad ($8.25). Grilled slabs of eggplant, bell pepper, zucchini and yellow squash fill your fork with a surprisingly rich, smoky flavor. The warm vegetables rest on a cool bed of tomato, jicama, shredded carrot, red cabbage and baby-leaf greens. Toss in a handful of fire-kissed button mushrooms for a bite-sized treat. Generous portions make this and other of the Natural Cafe's salads suitable for dinner. Crumbled feta cheese and chunks of turkey are the focus of the Natural Club Salad, which includes fresh sprouts, avocado and tasty nonmeat bacon bits. The Tostada Salad also gets rave reviews. It features black beans, rice, guacamole, salsa, sour cream and other goodies on a wheat chapati.

Pistachio-crusted Goat Cheese SaladIndigo Moon 1980 Main St. CambriaA plate of lettuce, even one of those fancy mixes with frilly endive and bright radicchio, just doesn't fill me up.When I eat salad as an meal, I want something with a bit of heft, which is why Indigo Moon's Pistachio-crusted Goat Cheese Salad ($6.75) hits the spot. Here's a salad for lovers of goat cheese: four patties of the creamy cheese, pistachios pressed into their tops and sides, sit atop a nice, fresh serving of spring mix. Ruby-red grapefruit, cucumber slices and handful of spiced pistachios offer variety and crunch.

Raspberry SaladNucci's 785 Foothill Blvd. and 3165 Broad St. San Luis ObispoSweet and tart, Nucci's Raspberry Salad has made the pair of SLO restaurants a favorite hangout for working women. Served in a glass bowl for $5.25, or as a full plate at $8.50, the Raspberry Salad is a mound of red or green leaf lettuce plus slices of Granny Smith apples, crumbled bleu cheese, glazed walnuts and, always served on the side, Nucci's well-regarded raspberry dressing, also a tasty dip for the chewy bread sticks. Unfailingly, the lettuce is fresh and crunchy, the apples add tang, the bleu cheese lends serious protein and the dressing is neither too sweet nor too sour. The unsung star of this dish is the generous handful of glazed walnuts. Roasted, tossed in simple syrup (water and sugar boiled until syrupy), then roasted again, the glazed walnuts round out the salad's multiple flavors. Eat them last for a sweet ending to this romantic, pink-tinged dish.

Steak Cobb SaladFirestone Grill 1001 Higuera St., Suite A San Luis ObispoThe Steak Cobb at Firestone Grill can easily stand up to the restaurant's burgers and sandwiches. The half ($5) works as a side or a light lunch; hungry salad fans can go for the $9 full bowl. Either way, you get all the usual Cobb salad fixings -- bleu cheese, bacon bits and hardboiled egg mixed with greens, red bell pepper and red onion--topped with a generous pile of chopped steak. Best with barbecue dressing.